Sausage casing and process of producing the same



Feb.) 19 1924.

B. J. MUMM ET AL SAUSAGE CASING AND PROCESS OF PRODUCING THE SAME FiledJan. 25 1923 Fatented Feb. is, neat.

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a lication filed January 25, 1923. Seriaf'lto. siesta;

To all whom it concern:

Be it blown t at we, BERNARD Josnrn Means and BERNARD dorm MUMM citizensof the United States, residing at st. Paul,

{a in the county of Ramsey and State of Minnesota, have invented certainnew and useful Improvements in Sausage Casings and Processes ofProducing the Same; and we do hereby declare the following to be a full,

in clear, and exact description of the invention, such as will enableothers skilled in the art to which it appertains to make and use the se.

. Our present invention relates to the art an of preparing or makingsausage casings from animal intestines, and the invention consists bothin the process and the roduct produced thereby or in accordance terewith.

The better grades of sausage, such as the at so-called fancy breakfastsausage and wiener sausage,' requi re small thin casings that are strongenough to stand the strain of filling, handling and cooking. Animalintestines are the only suitable source of sauat sage casings so fardiscovered. Sheep intestines are t e onlyavailable animal intestinessmall enough for 'the fancy or small sausage and the imported sheepintestines have been found much better than the domestic so sheepintestines. Moreover, sheep intestines, whether imported or domestic,are very much higher in price than the intestines of hogs and cattle.Cattle and hog intestines, however, are too largefor fancy casings, Ourinvention makes it possible to fproduce small high-grade sausage casingsrom relatively large intestines, and We have found that hog intestinesmay be utilized to the very best advantage in carrying out our innovention.

It has hitherto been the common necessary practice to store, sell andship sausage casmgs in wet form, contained in a. salt, whichnecessitates the use of kegs, cans and the like.

as This mode of handling makes the casings heavy and their containersbulky and moreover, such wet brine-soaked casings are difficult tohandle. Our invention produces casings that may be shipped and handled50 in dry form and which are very light in weight, so that, in acontainerof a given size, many times as many casings may be stored orpacked as may be made possible in the Wet treatment and, moreover, such56 dry casings may be shipped by parcel post or otherwise in the mostordinary parcels, such as paper-wrap ed. packages.

More specifically described, the invention is carried out substantiallyas illustrated in the accompanying drawings, wherein like eecharactersin cats like parts throughout the several views.

Referring to the drawings:

Fig. 1 is a plan view showing a section of a normal relatively largeintestine, such so as a hog intestine;

Fig. 2 is a plan view showing the lon itudinally stretched andcircumterentia ly contracted casing; and

Fig. 3 shows a. section of the intestine ap-. 7e

plied on a former or forming spindle. In Fig. 1, the original 'or normalintestine 1s lndicated by the character a, and in Fi s. 2 and 3, thecasing made therefrom is in .icated by the character a.

As the first step, the original intestine a is treated with a solutionthat will take out or remove the surplus fatty substance but will leaveintact the membrane necessary for the production of the sausage casing.vVariso ous known or other suitable fat-reducing substances may be used.For example, there may be used, for the above purpose, soda ashdissolved in water or lime water. This treatment makes the intestinesthin, .but will as not reduce the tensile strength. After being thustreated, the intestine should be washed in clear water.

As the next step, the intestine, treated as just above described, isplaced on a suitable to former or mandrel-like structure and is verymaterially stretched in length, and this stretching in length decreasesthe circumference and diameter of the intestine. Fl 5.

1 and 2 serve to illustrate approximately t e 9 increased length anddecreased diameter of the casin over that of the corresponding section 0the original or normal intestine. For example, the longitudinaldimension L of Fig. 1 has in Fig. 2 been increasedto a 100 much longerdimension L and the diametrical dimension D of Fig. 1 has been decreasedto the diametrical dimension D of Fig. 2.

The former illustrated in Fig. 3 is one of the several types disclosedin our com- .itfi panion application filed of even date here-- with andentitled Former for making sausage casings. Of course. so far as thepresent invention is concerned, any suitable type of former may beemployed. For the purire pose of this case, it is only necessary to notebut animal intestines are naturally curved and, for that reason, acurved former is preterably employed. When the intestine has beentelescoped over the former, it will be tightly drawn and stretched,while it is wet, thereby very greatly increasing its length anddecreasing its diameter and, moreover in drawing the intestine onto thecurved former, it will be frictionally held thereon so that it will notcontract lengthwise but is free to contract diametrically orcircumferentially. If! necessary, to prevent longitudinal contraction,the ends of the intestine may be suitably clamped or held on the former.

The intestine reduced to the form of a casing and while still applied onthe former, will be cured and dried. The curing may be produced by smokefrom combustiomby liquid smoke, by alkali, acids or fumes, or by anyother ap roved means. After the casing has been dried, it should be re-7 moved from the former and then it will be I that vs not only of theproper size, but will be ver thinand sufliciently strong and will bewhat is recognized as an edible animal casing.

In applying the intestine on the curved former, as shown in Fig. 3, itis placed with its shortest longitudinal dimension on the concave sideof the curve.

In commercial practice, we have found high grade, seamless, ediblesausage casmgs of small size and of the very best class may be producedat relatively small cost, to wit at a cost much less than that ofcasings made from sheep intestines. Moreover, the fact that the casingsmay be shipped and delivered in dry form is, from a commercial point'ofview, of very reat importance, because it not only acilitates handlinbut reduces the cost of shipment.

Just %eforethe casin s are to be filled, they should be moistene withwater.

What we claim is:

1. As a new article of manufacture, a seamless sausage casing in theform of an animal intestine having its particles permanently displacedby longitudinal extension and circumferential contraction, whereb thecasing has greater length and less d1 ameter than that of the originalintestine from which it was made.

2.-As a new article of manufacture, a

seamless sausage casing in the form of an animal intestine from whichfat particles insasaa have been removed and having its remainingparticles displaced by longitudinal extension and circumferentialcontraction, whereby the casing has reater length, less diameter andthinner wal s than the original intestine from which it was made.

iii-ls a new article of manufacture, a seamless sausage casing in theform of an animal intestine having its particles permanently displacedby longitudinal extension and circumferential contraction, whereby thecasing has greater length and less diameter than that of the originalintestine from which it was made, the said casing being in dry andflexible condition.

4. As a new article of manufacture, a seamless sausage casing in theform of an animal intestine from which fat particles have been removedand having its remaining particles displaced by longitudinal ea=.tension and circumferential contraction,

whereby the casing has reater length, less diameter and thinner wal s'than the original intestine from which it was made, the said casingbeing in dry and flexible condition.

5. The process of producin seamless sausage casings of relatively sma 1size from relatively large animalintestines, which consists indisplacing the particles of the original intestine by longitudinalstretching and circumferential contraction, and in curing the same so asto maintaln its changed dimensions, whereby the completed casing y hasgreater length and less diameter than the origmal intestine from whichit was made.

6, The process of producin seamless sausage casings of relat1vely sma lsizefrom relativel large animal intestines, which consists in isplacingthe particles of the original intestine by longitudinal stretching andcircumferential contraction while maintaining the said intestine on acurved line with the shortest longitudinal dimension of the intestine onthe concave side ofsuch curves.

7. The process of producing seamless sausage casings of relatively smallsize from relatively large animal intestines, which consists indisplacingthe particles of the original intestine b longitudinalstretching and circumferentia contraction while maintaining the saidintestine on a curved line with the shortest longitudinal dimension ofthe intestine on the concave side of such curves,

and in curing the same so as to maintain its changed d mensions.

8. The process of producing seamless sausage casings, which consists inremov-- ing fatty particles from an animal mtestine nal intestine by,ongitudinal stretchingand circumferentlal contraction, and m curin wallsthan t e original intestine.

and in displacin the particles of the origisausage casings, whichconsists in i'emovwalls than he original intestine, and finally w sameso as tc'meintein its changed dimen-e BERNARD JOSEPH v sions, wherebyshe completed casing has BERNARD JUHN HUME.

zi es sees 9. The process of producing seamless greater len h, lessdiameter en& thinner ing fatty particles from an animal intestine dryingthe casing thus tree teci,

and in displacing the particles of the origi In testimony whereof weaffix our signenal intestine by longitudinal stietching and tures.

circumferential contraction, in curing the

